8 large slices french bread, cubed
1 package (8 ounces) cream cheese, cut into c, ubes
1 large granny smith apple, peeled and slic, ed
6 eggs
1 cup milk
1 1/2 tbsp cinnamon
1 powdered sugar
1 sliced almonds
1 syrup
Directions
Place half of bread cubes in a greased 11 x 7 baking dish. Cover with
all of the cream cheese cubes, distributing evenly. Sprinkle with
apple slices. Top with remaining bread cubes and almonds. Beat
together eggs, milk and cinnamon until well blended. Pour over bread
mixture in dish. Cover and refrigerate overnight. Bake in pre-heated
375-degree oven about 35 minutes or until set. Sprinkle with powdered
sugar. Serve with syrup.
Date: 4 Nov 96 20:26:30 -0500
Servings: 4 servings
Apple French Toast Strata Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Breakfast; French
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into ancient history, in truth as far back into history as the ancient Egyptians, and possibly even further. However, in the main part, these early cook books were just simple pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to food historians are a few clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. As we move into Roman times around 25BC a man called Apicius compiled some documents which described recipes enjoyed by the Romans. In his publication, Apicius describes how the roman meals were divided into appetizers, main meal and dessert, something that is very familiar to us today. He also recounts how the early Romans used a good variety of herbs, including some that we all recognise like basil, fennel and asafoetida. Moving on, we have a couple of interesting cookery books dating from the 1300s : a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these two books are unconnected to the indian food that appears on menues today, but instead accounts of the types of food on the menues of the rich and powerful. Later, in the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab countries, such as parsley, basil and rosemary. These new herbs and spices led to an eruption in recipe publications, some of which are kept safe in private cookery archives. During the following few centuries, the wealthy families of Europe tried to serve up the most exotic banquets, and as a consequence, cooks and their collection of recipes were at a premium. Nevertheless, it was during the 19th century that haute cuisine and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the 1900s, recipe books were increasing in popularity mostly due to more people being able to read, more free time and having more money to spend. The revolution that is television brought us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Apple French Toast Strata recipe.
